This is one of my all-time favorite pasta recipes, and here I am just giving it away. During times like this, when we are all stuck in the house/apartment/box/whatever, this is one of the most belly and heartwarming dishes you can make. Eat the night away and wake up forgetting that you live in the states.
• 2 tbsp. extra virgin olive oil
• 4 oz. thinly sliced and chopped pancetta or bacon
• 1/2 tsp. crushed red pepper flakes
• 1/2 tsp. freshly ground black pepper
• 3/4 cup minced white onion
• 2 cloves garlic, minced
• 1-28 oz. can peeled tomatoes with juices, crushed by hand (preferably San Marzano)
• Kosher salt, to taste
• 16 oz. dried bucatini (spaghetti or linguini can be substituted)
• 1/4 cup finely grated pecorino or Parmigiano cheese.
Heat olive oil in a large skillet over medium-high heat, and add the pancetta or bacon. Sauté until crisp and golden, about 4 minutes. Add red pepper flakes, black pepper, white onion, and garlic. Cook, stirring often, until soft, about 8 minutes.
Add canned tomatoes, crush gently by hand, and reduce heat to low, simmer for 15-20 minutes until sauce thickens
Bring a large pot of water to a boil, salt generously. Once at a rolling boil, add dried pasta and stir occasionally, boil for 14-16 minutes. Reserve 1 cup of pasta water.
Add drained pasta to sauce in skillet, and toss vigorously with tongs to coat. Add 1/2 cup of the pasta water, and cook until sauce is evenly coated over all the pasta. Stir in finely grated cheese and, enjoy!